I <3 egg salad. I really, really <3 egg salad. (I wish that I could include a cute little puffy, pounding heart…because I really like and love egg salad.) If I’m not having a green salad for lunch, chances are I’m having egg salad, on a sandwich or with pita chips.

Well, I recently gave my typical egg salad a makeover by including some horseradish and green onions. It was a “Zest-ify Makeover,” if you will. I really love the extra flavor and spicy pop from the horseradish…DE-lish!

(Also, this is definitely a “to taste” kinda recipe…so depending on how creamy and zesty you want your egg salad, add mayo and horseradish to your liking.)

Give it a whirl next time you’re making egg salad!!!

Zesty Egg Salad

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 20 minutes to boil, an hour to cool the eggs

Ingredients

8 eggs, hard boiled and chilled

3-4 Tablespoons mayo (or more if you want it creamier)

1 teaspoon prepared mustard

1 Tablespoon horseradish sauce (or more if you want it zestier)

1 bunch green onions, chopped

Salt and pepper to taste

Pita chips, for serving

Directions

Chop up the hard boiled eggs with a pastry blender[3], or forks in a mixing bowl.

Stir in the mayo, mustard and horseradish sauce until creamy. Gently stir in the chopped green onions. Season with salt and pepper to taste.